Pudding or breakfast? Tomasina Meyers Recipe for Croissant and Custard Baked with Black Currant | Spanish food and drink

TOrrijas are the Spanish equivalent of baking eggs. Earlier this year, while in Madrid, I had a version that used croissants instead of bread. The texture of the buttercream dough, baked until caramelized and sticky and filled with velvety custard, had me wiggling. It was a great start to the weekend with coffee. I flavored the custard with orange peel and cardamom, and added spoonfuls of black currant jam to satisfy bursts of color and acidity.

Blackcurrant jam croissant “Torrigas”

Traditionally, torrijas are fried in a skillet but this baked version, with its demerara crust, is a golden souffle-like dessert.

to equip 20 minutes
cook 50 minutes
serve 4

200 ml cream
400 ml full fat milk
5 cardamom pods
zest 1 orange
45 grams butter
80gm Demerara Sugar
2 eggs
Plus 2 extra yolks
80gm golden fine sugar
4-5 whole buttered croissants
140 grams of black currant jam
Fresh cream or thick pouring cream
to serve

First heat the cream and milk with cardamom and orange peel in a saucepan over low to medium heat until warm and shimmering (I use a paring knife for the peel, but just make sure the bitter white pulp doesn’t reach the custard). Set the milk aside to soak. Now, butter generously in a shallow ovenproof dish, about 30 x 20 cm wide. Sprinkle this with two to three tablespoons of demerara sugar to ensure it is completely covered, turning the plate to coat it evenly.

Preheat oven to 180°C (160°C fan) / 350°F / Gas 4. Whisk together the eggs and additional yolks with the caster sugar in a large bowl (try making buttermilk with leftover egg whites). Strain the milk and cream mixture through a sieve into the eggs and sugar, whisking as you do. Get rid of the peel and cardamom.

Cut the croissants sideways like sandwiches, and dip the bottom half into the custard. Put it on the bottom of a baking dish and top it with the rest of the butter and all the jam. Now dip the top halves into the custard with the cut side down, then lift them, drenched in the custard, to the bottom of the croissants to cut them together. Pour over any leftover custard and sprinkle with remaining demerara sugar. Bake for 35-40 minutes, until puffed and caramelized. Eat it once with crème fraiche or heavy cream.

The simple flex

Use dairy-free milk to make custard if you want to avoid dairy products. You can also omit the butter. Use chia seeds instead of eggs with dairy-free croissants or sliced ​​stale bread, as in the classic recipe.

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